A typical Bundelkhandi dessert, raas-ki-kheer is prepared by mixing the extracts of the local mahua flower with milk and millet. No sugar is added to this dish as it has got a sweetness of its own.

Another speciality of Bundeli royal kitchens, this recipe includes cooking mutton with boiled chickpeas and spices. Like most dishes from this region, this tastes best when cooked in a clay pot. The dish is inspired by the indigenous tribes of Madhya Pradesh, Orchha, Jhansi and Datia. The tribal cuisine is known for its traditional style of preparation. Originally, it was hunted meat cooked with pounded spices.

Bundelkhand is famous for its succulent and juicy kebabs, which are said to have originated in the royal kitchens of Bundelkhand dynasty. They are quite popular with locals and are usually served with rice or makai (maize) rotis (Indian flatbread). The melt-in-the-mouth meat kebabs and vegetable grilled skewers, their vegetarian counterpart, are the highlight of Orchha cuisine. Bundelkhandi cuisine extensively uses clay pot for the preparation of food and the fact that it is cooked on firewood gives it a unique smoky flavour.

This is a local dish, in which rice is cooked with black sesame seeds. The two types of rice widely used in this region are kodu and kudki.

Kunde-ka-bhatta is a traditional tribal dish from the region that can be best described as a spicier version of  baingan-ka-bharta.